pasta_more_egg_yolk
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Egg Pasta with AP & Semolina Flour
| Ingredient | Amount | Unit | Baker % | Notes |
|---|---|---|---|---|
| flour - AP | 278 | g | 90% | Add dry ingredients to food processor |
| semolina flour | 30 | g | 10% | |
| kosher salt | 5.7 | g | 1.8% | |
| whole eggs | 100 | g | 32% | In a separate bowl combine whole eggs and yolks |
| egg yolks | 90 | g | 29% | |
| water | 0–10 | g | - Add wet ingredients to the food processor | |
| - If mixture remains sandy, add water 5 g at a time | ||||
| - Dough should just hold together when squeezed in your hand | ||||
| - Rest dough 45–60 minutes before rolling |
pasta_more_egg_yolk.1773110516.txt.gz · Last modified: 2026/03/09 22:41 by jforbes